The Best EASY Corn Soufflé Recipe

This corn souffle is a delicious side dish that even the pickiest eaters will love. It's sweet, fluffy, a little creamy, and a whole lotta delicious. Seriously, it's just so good and so easy to make too. In fact, in just 5 minutes, you can have this corn souffle recipe prepped and ready to bake! 

The Best Corn Souffle

If you've been looking for the best side dish to make for the holidays, especially Thanksgiving, this corn souffle is just what you need! 

It's a low-maintenance recipe that's quick and easy to put together. The result is a sweet and creamy souffle that is basically like a cross between corn casserole and cornbread. How good does that sound?!

Everyone loves it - even the kids. Honestly, this corn souffle is one of my family's favorite side dishes, and it just wouldn't be the holidays without it at the dinner table. It's seriously become a must-have dish because it's so darn good! 

Oh, and for what it's worth, during the holidays, we almost always serve this corn souffle recipe alongside these twice baked mashed potatoes and this Pioneer woman stuffing. The trio of them just makes for the ultimate Thanksgiving dinner! 

Ingredients Needed

• Eggs- to bind the ingredients. 
• Corn- canned corn that has been drained.
• Creamed corn- the special ingredient that makes this so delicious!
• Jiffy Corn Muffin Mix- or any mix that you want, but I think Jiffy is best!
• Sour cream- for some extra creaminess.
• Butter- melted for the cakey bread base.
• Mozzarella cheese- shredded for topping.

Oh, and if you love how delicious Jiffy cornbread mix is, you can use any extra you have to make this tamale casserole or chili cornbread casserole next.

Also, just so you know, if you have all of these ingredients, then you have everything you need to make this sweet corn cake recipe and Mexican street corn casserole as well. So you might want to check out those corn recipes too!

How To Make Corn Souffle

3 Simple steps are all that's standing between you and a side dish your whole family will love!

Step 1: Whisk The Eggs

First things first, preheat the oven to 350°F (180°C) and lightly grease a 9x13 inch casserole dish with cooking spray or butter. Next, crack the eggs in a large bowl, and whisk the yolks together with the whites until they are a combined, frothy mixture.

Step 2: Combine The Ingredients

Now that the eggs are whisked, add the drained canned corn (or fresh corn), creamed corn, Jiffy corn muffin mix, sour cream, and melted butter to the bowl of eggs.

Then, you can mix all of the ingredients together with a rubber spatula until they fully combine and form a thick batter-like mixture. By the way, make sure not to overmix everything, as it can change the texture of the souffle.

Step 3: Bake The Soufflé

Ok, now that the cream corn mixture is ready, you can pour it evenly into the greased casserole dish. And if it's uneven, you can smooth the top out with the rubber spatula. 

Next, sprinkle all of the mozzarella cheese on top of the corn casserole souffle and bake it for about 25 minutes, or until the cheese is bubbly and golden brown on top. Finally, let it cool for a few minutes, then dish it out with a spoon and enjoy!

Make Ahead Instructions

One of my favorite parts about this recipe is that it's the perfect make-ahead side! That means even less stress during the busy holiday season. To make it in advance, just follow the instructions and bake the casserole as directed. Then let it cool completely and either cover the dish with a lid or plastic wrap. You can store it in the fridge overnight or up to three days.

When you're ready to serve, let it come to room temperature for about 10 minutes, then warm it up in the oven at 350°F for about 15-20 minutes or until the cheese melts and it's warmed through.

Storage and Reheating Instructions

If you don't finish the casserole, transfer whatever's left to an airtight container, and then you can keep it in the fridge for up to 5 days. If you want to keep them for even longer, you can freeze them for up to 6 months. 

To reheat it, you'll want to transfer the souffle back to a casserole dish and warm it in the oven at 350°F for 5-10 minutes or until it reaches your desired temperature. If you're reheating the frozen leftovers, you'll need to add several extra minutes to the cooking time.

Alternatively, to reheat it even faster, you can add single portions to a microwave-safe bowl and microwave in 10-second increments until it's thoroughly heated.

My Expert Tips for Making the Best Corn Soufflé

These tips will take your corn soufflé to the next level, turning a simple side dish into something truly memorable!

1. Drain the corn thoroughly: For a perfectly fluffy soufflé, make sure to drain both the whole kernel and creamed corn very well. Excess liquid can weigh down the batter, making it denser. If you're using frozen corn, thaw and pat it dry before adding it to the mix.
2. Use room temperature ingredients: This is one of my favorite tricks for getting a light, airy soufflé. Make sure your eggs, sour cream, and butter are at room temperature before mixing. It helps everything blend together smoothly and gives the soufflé a better rise in the oven.
3. Don’t overmix the batter: Once you combine the ingredients, mix just until everything is incorporated. Overmixing can knock out the air in the batter, resulting in a denser, less fluffy soufflé. A few lumps are perfectly okay here!
4. Let it rest before baking: After mixing, let the batter rest for 5-10 minutes. This gives the cornmeal time to hydrate and results in a better texture. I find this little step makes a noticeable difference in the final dish.
5. Add a crunchy topping for extra flavor: For a delightful contrast in texture, sprinkle the top with crushed crackers, panko breadcrumbs, or even a little grated cheese before baking. It adds a crispy, golden layer that makes each bite even more satisfying.

More Side Dish Recipes

If you're looking for some more easy side dish recipes, we have a ton on the blog you can make next! Here are some of our most popular recipes:

• Sweet potato souffle
• Buttery sauteed corn
• Sausage green bean casserole
• Carrot casserole
• Cheesy mashed potatoes
• Seafood stuffing
• Corn ribs